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Baked Mac N' Cheese #Recipe

The photo doesn't do this bad boy justice. It really doesn't. Especially when my hubby calls this the best mac and cheese he has ever had, and I tell ya, we have ate a lot of it.

This was actually my first try at making it, and frankly, I hope it wasn't just beginners luck but I have a feeling this is one that'll be a hit anytime by anyone!

INGREDIENTS

8 oz elbow macaroni noodles

4 tbsps margarine

2/3 cup panko breadcrumbs

1/4 tsp salt

1/3 cup flour

3 cups milk

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry mustard

2 1/2 cups shredded cheddar

1/2 cup shredded mozzarella

METHOD

Cook macaroni, drain, return to the pot. Add 1 tbsp margarine and toss. This prevents it sticking together as it cools. PS - let it cool right down.

Mix 2/3 c. breadcrumbs with 1/4 tsp salt and 2 tbsps of melted margarine. Set aside. This is your topping.

Preheat the oven to 350c.

In an oven-proof skillet, melt 1 tbsp margarine over medium heat. Add 1/3 c. flour and cook, stirring constantly for about a minute. Add 1 c. of the milk and mix. Add the remaining milk and mix until lump free. I actually used my silicon masher to mix the lumps out since I have no silicon whisk. If you have one, use it, it's easier. Mix in the seasonings and stir.

Cook, whisking regularly for 5-8 minutes. You need it to thicken.

Remove it from the burner, and add 2 & 1/2 c. of shredded cheddar. The older the better. Add 1/2 cup of shredded mozzarella. Stir it in. This gives the mac and cheese a nice pull to it's gooeyness. Pour the sauce over the pasta and stir quickly. Put it in a baking dish and sprinkle with the breadcrumb mixture.

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